♦Goitrogenic substances can interfere with thyroid
hormone production in the thyroid gland, which
is where they get their name - a "goiter" is an enlargement of the
thyroid gland, which may occur as a way of trying to compensate for inadequate
hormone production.

-Some goitrogens can prevent iodineaddition into
thyroid hormones -including isoflavones and isothiocyanatesfound in certain foods such as broccoli and soy.

-Cause thyroid dysfunction by slowing the production of
essential thyroid hormones -primarily by interfering with the formation and function of
thyroglobulin;

-Some goitrogenic substances can block cellulariodineabsorption - goitrogens compete for cell receptors which uptake iodine and so reduce
iodine utilization. These include the halogens, chlorine, fluorine and bromine,
which can, for example:

√Cause thyroid dysfunction due to insufficient
uptake of iodide to make thyroid hormones -
normal saliva to blood iodide ratio is about 42, but is lowered to < 20 when
very high levels of bromide/fluoride bind to the symporter pumps that take
iodine into the cells;

√Reduce hydrochloric acid in the stomach by
causing its iodide pumps to malfunction

♦Technical info:Iodide must bind to a halide symporter
binding site before cellular uptake via the iodine pump. Goitrogenic substances
compete with
iodide for these binding sites. These "iodide transport/utilization
inhibitors" interfere with iodide transport at the cell membrane and in several
organs at sites of iodide oxidation and utilization.

Goitrogenic halogens have become excessively common in today’s world

♦In addition toiodine,
there are 4 other halogens
(group 17 of the periodic table) - These arebromine, fluorine, chlorine and lesser
known astatine, of which only
iodine and
chlorine
are essential to the body.

-All halogens use the same receptors in the body -which in an
iodine-deficient person may fill up with bromine, fluorine and/or chlorine.

-Halogen chemistry

√Halogens are highly reactive -
due to their atoms being 1 electron short of a full outer shell of 8 electrons.
Iodine is the least reactive of the halogens, and the most electropositive;

√Halogens are poisonous gases -
and although iodine naturally dissolves in
alcohol, to be soluble in water, it must first be bonded to potassium, sodium or
chlorine, forming iodide salts, E.g. potassium iodide (which contain negatively
charged ions of iodine).

"The clinical activity of any one of these four halogens is in inverse
proportion to its atomic weight. This means that any one of the four can
displace the element with a higher atomic weight, but cannot displace an element
with a lower atomic weight.”

The research of Drs. Abraham and Brownstein shows that 12.5 mgs of iodine is the
minimum daily requirement for full body iodine sufficiency

Tests have proven this dose adequate to remove fluorine
(in non-heavy fluoride consumers),
but at least 20mg is needed to dislodge bromine quickly.

-A person needs to have sufficient protein and Vitamin Cto deal with the influx of
iodinewhich becomes available for utilization as the bromine and fluorine are
being pushed out -the body uses the protein sodium iodide symporter for
iodine transport into cells. Dr. Abraham has
shown that Vitamin C is helpful in supporting
this pump.

Halogens that compete
with iodine

Chlorine / Chloride

♦We need chlorine in SMALL amounts -
in the stomach for secretion of hydrochloric acid, in the extracellular fluid,
and to breathe. Chloride is also used to regulate the blood's important
acid-base balance. However, in large amounts it is toxic, and together with its
byproducts has been linked to: birth defects, cancer, reproductive disorders,
stillbirth, and immune system breakdown. Excess table salt (sodium chloride)
competes with iodine, and was shown to cause hypothyroidism in China.

Sources of Chlorine /Chloride

Foods

Other

Salt

Public Drinking water

Shower steam (using public water)
Sucralose (Splenda®)

Dish washer steam
Hot tubs
Propellants in spray cans
Swimming pools

Fluorine / Fluoride

Sources of Fluorine/Fluoride

Foods

Other

Many processed foods/beverages

Children’s fluoride dental treatments;

Added to public water systems;

Propellants in spray cans;

Additive in most toothpastes;

♦Water
fluoridation is a farce and also harmful - New Zealand study found no difference in
tooth decay between fluoridated and non-fluoridated water areas. Many European
countries have stopped fluoridating.

♦Fluoridation has been linked to tooth discoloration, hip fractures, bone
cancer, lowered intelligence, and kidney toxicity, plus is a cause of goiter in dogs -
Fluoride is more toxic when there is an iodine deficiency. A 2002 study found
that 67% of Americans live in communities with fluoridated water. In humans, effects on thyroid function were
associated with fluoride exposures of
0.05-0.13 mg/kg/day (when iodine intake was adequate) and
0.01-0.03 mg/kg/day (when iodine intake was inadequate).”

♦
The U.S. is exposed to high amounts of the goitrogen bromide via our food and
water supply -
in all its inorganic and organic forms:

-Methyl bromide(bromomethane)is used as a soil fumigant for seed
production -Although, the
Montreal
Protocol has severely
restricted its use internationally, the U.S. has successfully lobbied for
critical-use exemptions. In 2004, over 7 million pounds of bromomethane were
applied to California. Applications include tomato, strawberry, and ornamental
shrub growers, and also fumigation of ham/pork products.

-Methyl bromide for
post-harvest fumigation of commodities, such as grains, spices, nuts, fruits and
tobacco

♦
Bromine has goitrogenic, carcinogenic and narcoleptic properties
-Bromine has been found to have a “zombifying” potential.

Sangster et al, The Influence of Sodium Bromide in Man: A Study in Human
Volunteers with Special Emphasis on the Endocrine and the Central Nervous System
1983;

For body detoxification of bromide, the halides iodide and chloride are
the most effective (Iodine pulls bromine from storage sites and chloride
increases bromine excretion in urine).

Foods naturally containing goitrogens

♦Certain foods contain
goitrogenic isoflavones and isothiocyanates associated with decreased thyroid
function – isoflavones are a member of the health-supportive,
antioxidant flavonoid family, that give virtually all plants their vivid array
of colors. Isoflavones, such as genistein in soy, has been found to:

(i)Block the activity
of the thyroid peroxidase (TPO) enzyme, necessary for adding iodine into thyroid
hormones;

♦
Obviously these goitrogenic foods are healthy, nutritious foods when eaten in
moderation –it is their
overconsumption that would be a problem for individuals with thyroid hormone
deficiency; crucifers are not likely to be a problem, but soy appears in many
packaged food products in many forms, such as soybean oil,textured vegetable protein (TVP) and isolated soy concentrate;

♦
Cooking inactivates about one third of goitrogenic effect -both isoflavones (in soy foods) and isothiocyanates (in
cruciferous vegetables) appear to be heat-sensitive;

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